Chicken Fajita One-Pot Pasta

• 8 oz penne pasta
• 1 lb boneless chicken breast, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 cup chicken broth
• 1/2 cup sour cream
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Push chicken to the side and add bell peppers, onion, and garlic. Sauté until softened.
3. 3 Stir in paprika, cumin, and chili powder, coating veggies in spices.
4. 4 Add pasta and chicken broth to the skillet, stirring to combine.
5. 5 Simmer uncovered for about 10 minutes or until pasta is al dente.
6. 6 Remove from heat and stir in sour cream and lime juice until creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add black beans for extra protein and fiber.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute sour cream with Greek yogurt for a lighter version.

Pairings

• A crisp Mexican lager.
• A side of jalapeño cornbread.

Nutrition

Tips

• For extra zest, add a sprinkle of cotija cheese on top.
• If you prefer a saucier pasta, add an extra 1/2 cup of chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.

Serving Suggestions

• Pair with a fresh avocado salad.
• Serve with warm tortillas on the side for a fajita wrap.

FAQ